Spring has sprung and I’m all for one pot meals that are satisfying and easy to make on a weeknight. This Creamy Orzo Soup with White Beans and Potatoes is hearty yet light and it’s packed with so much flavor like garlic, paprika and thyme!
How Can I prep in advance for this recipe:
The following prep work can be done the day before you make this soup:
- Peel and grate the garlic (you can peel the garlic even a few days ahead)
- Chop the onions, celery and carrots and keep in an air tight container in the refrigerator
- Combine all of the spices in a small container or reusable baggy so you’re not reaching for a ton of jars while making this
Whats in this recipe?
Orzo- in the pasta family, this is a small rice shaped pasta that is perfect for soups and salads due to its tiny size and buttery finish.It melts in your mouth!
Lots of spices- I’ve added seasonings like garlic powder, dried thyme (don’t skip this!), onion powder and of course just a touch of cumin and garam masala because it goes so well with carrots, potatoes and white beans!
Red Potatoes- I love these for their texture and creaminess and it’s what makes this soup hearty enough to be a stand alone meal!
Vegetable Stock- you can use homemade stock but I love a high quality option like Pacific Foods or Bonafide as well!
Grated Parmesan- NEVER from the bottle in the pasta aisle, please please! Grab a block of fresh parmesan and grate it OR grab some freshly grated from the cheese section of your local grocery store.
What else can I add to this recipe?
- Chopped zucchini or bell peppers would work well and not alter the taste!
- spinach or kale (toss it in at the very end for a boost of greens!)
- a pinch of red chili flakes for some additional spiciness
What tools do I need for this recipe?
- A great knife like this Global Vegetable Knife for chopping
- An Instant Pot
- A mini chopper to prep minced garlic in large batches or a microplane